Stuffed peppers are an old favorite comfort food that I get really specific cravings for. Growing up, I didn't eat these, because I was a little freaked out by rice. I was a picky eater, what can I say? Now that I've grown up (and have grown to LOVE veggies and easy casserole recipes), I find myself craving super easy meals like this more and more. This low carb stuffed pepper recipe makes it really easy to get tender peppers every single time WITHOUT having to boil them beforehand. With the help of a little steam (thanks, cauliflower and other watery veggies) and foil, these turn out perfect every time.

The seasoning amounts on here are definitely just a suggestion. As your beef/veggie mix cooks through on the stovetop, be sure to taste it and make sure it's seasoned to your liking. Sometimes I add other ingredients to this, like chili powder, onion powder, cumin, and celery seed. You can use otherr cheeses like taco blends on top, and add a little bacon and jalepeño to the mix for a little different flavor. It all depends on how I'm feeling. 

This is a personal favorite recipe for meal preps because you don't have to stress over a complicated recipe. You also don't have to be perfect with your knife cuts, and store-bought riced cauliflower helps cut prep and cleanup time. I like to work on prepping my other snacks for the week while this is in the oven. It's high in protein, so you can use these post-workout to feed your muscle gains, too. I think you'll find that even the pickiest eaters (including non-keto friends and family) will be fans of this one. Hope you enjoy this low carb stuffed pepper casserole recipe! Be sure to comment and let me know if you try it.

Check out the recipe on TikTok! 

Yields4 Servings
Prep Time5 minsCook Time1 hrTotal Time1 hr 5 mins

Ingredients
 2 Bell Peppers
 2 Mini sweet peppers
 4 cups Cauliflower rice
 1 lb 80/20 Ground Beef
 3 Green onions
 1 tbsp Tomato paste
 1 tsp Paprika
 1 tbsp Pink salt
 1 tsp Garlic powder
 1 tbsp Fresh cracked black pepper
 1 cup Shredded mozzarella

1

Heat cast iron skillet on stove top over medium. Preheat oven to 350 degrees F.

2

Heat ground beef in skillet until 2/3 done, or about 6-8 mins. Chop into minced pieces with a spatula or wooden spoon. Add 1/2 total amount of salt and pepper.

3

Cut peppers in half and slice off the bottoms of them so they're essentially really thick rings. (see TikTok for reference) Rough chop the remaining part of the peppers. Pull the tops off the mini sweet peppers and remove the seeds. Rough chop these also.

4

Add bag of riced cauliflower to pan and then add chopped peppers. Cook for 2-3 mins, stirring every minute. Add remaining dry seasonings.

5

Add tomato paste and use kitchen scissors or a knife to slice green onions and add to pan. Cook an additional 3 mins.

6

Add pepper halves to pan and fill with some of the beef/veggie mixture. Top with mozzarella and cover the pan with foil. Place in the oven for 28 mins.

7

Take the foil off the pan and continue to cook for an additional 7 mins.

8

Broil at 525 F for 5 mins and remove from oven. Let cool for 10 mins before serving.

Ingredients

Ingredients
 2 Bell Peppers
 2 Mini sweet peppers
 4 cups Cauliflower rice
 1 lb 80/20 Ground Beef
 3 Green onions
 1 tbsp Tomato paste
 1 tsp Paprika
 1 tbsp Pink salt
 1 tsp Garlic powder
 1 tbsp Fresh cracked black pepper
 1 cup Shredded mozzarella

Directions

1

Heat cast iron skillet on stove top over medium. Preheat oven to 350 degrees F.

2

Heat ground beef in skillet until 2/3 done, or about 6-8 mins. Chop into minced pieces with a spatula or wooden spoon. Add 1/2 total amount of salt and pepper.

3

Cut peppers in half and slice off the bottoms of them so they're essentially really thick rings. (see TikTok for reference) Rough chop the remaining part of the peppers. Pull the tops off the mini sweet peppers and remove the seeds. Rough chop these also.

4

Add bag of riced cauliflower to pan and then add chopped peppers. Cook for 2-3 mins, stirring every minute. Add remaining dry seasonings.

5

Add tomato paste and use kitchen scissors or a knife to slice green onions and add to pan. Cook an additional 3 mins.

6

Add pepper halves to pan and fill with some of the beef/veggie mixture. Top with mozzarella and cover the pan with foil. Place in the oven for 28 mins.

7

Take the foil off the pan and continue to cook for an additional 7 mins.

8

Broil at 525 F for 5 mins and remove from oven. Let cool for 10 mins before serving.

Low Carb Stuffed Pepper Casserole